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Chocolate Angel Cupcakes with Coconut Cream Frosting Recipe

Chocolate Angel Cupcakes with Coconut Cream Frosting Recipe

Sweeten any meal with these fun, frosted chocolate cupcakes that take just minutes to make. The finger-licking flavor packs far fewer calories and fat than traditional desserts! —Mandy Rivers, Lexington, South Carolina
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling YIELD:24 servings

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 3/4 cup baking cocoa
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup confectioners' sugar
  • 1/8 teaspoon coconut extract
  • 2-1/2 cups reduced-fat whipped topping
  • 3/4 cup flaked coconut, toasted

Directions

  • 1. Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.
  • 2. Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. For frosting, in a large bowl, combine the sour cream, confectioners' sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers. Yield: 2 dozen.

Nutritional Facts

1 cupcake: 142 calories, 3g fat (2g saturated fat), 3mg cholesterol, 154mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Chocolate Angel Cupcakes with Coconut Cream Frosting

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MY REVIEW
alfoa User ID: 2078080 125666
Reviewed Sep. 22, 2014

"Hands down, the worst recipe I have ever made from Taste of Home. Tastes like fake chocolate air, and the sour cream/cool whip combo is not a good one. You just cannot get a decent chocolate taste by adding cocoa to angel food mix; you need to use actual chocolate mix. The only reason it gets 2 stars instead of one is because they turned out the way they were supposed to."

MY REVIEW
carollm User ID: 256994 193583
Reviewed May. 16, 2014

"I baked these for my staff and for a baby shower, and they were a big hit both times. They're easy to make, and taste better the day after you bake them. Make sure to keep them refrigerated. I will definitely make them again."

MY REVIEW
mjdietz User ID: 3448194 136564
Reviewed May. 15, 2014

"These are fantastic! Light and flavorful. I topped half with the coconut and half with raspberries. Big hit!"

MY REVIEW
cajellis2169 User ID: 7184967 136555
Reviewed May. 8, 2014

"just follow the directions on the box and add in cocoa and use oven temp that is for cake"

MY REVIEW
ezzy30 User ID: 1937349 198212
Reviewed May. 8, 2014

"quaintcook, follow the directions on the box to make the cake but add the cocoa. Then pour that batter into the cupcake tins as described to make the cupcakes. There are no directions on the cake box for cupcakes. Hope this helps."

MY REVIEW
quaintcook User ID: 6329556 125665
Reviewed May. 8, 2014

"I want to try this but it says to follow directions on angel food cake mix box for cupcakes and there is no recipe for cupcakes on the box. Can anyone help? Have to click 4 stars because I feel the directions are incomplete."

MY REVIEW
diligentfrog User ID: 569604 181008
Reviewed Jan. 13, 2012

"OMG! These are awesome! I made them last night and brought them into work today. Everyone loved them and everyone asked for the recipe. My husband said they were the best cupcake yet! The cake was light and fluffy just like angel food cake is, and the frosting was not too overpowering. YUM! Definately will make many more times. Thanks!!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.